Spaghetti squash with Moroccan spices from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • IowanCorn on February 19, 2024

    Normally when I make squash, it's towards the sweet side. This one is definitely savory, with the cumin and cayenne pepper giving a nice warm, but not overly hot, taste to the mild squash. Cooking the squash in the microwave was easy, and saved on dishes to wash.

  • khopkins1012 on January 11, 2020

    I followed the microwave instructions and that technique was much easier than any other way I've prepared spaghetti squash. The best part is that you don't cut the squash until after it's cooked. At that point the skin is soft and a knife glides through. The flavor of this dish was subtle with a detectable garlic background. It tasted even better with a bright, acidic chimichurri sauce stirred in. This was a quick side dish to make as it took about 25 minutes with most of that time hands off.

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